Spaghetti, durum wheat semolina pasta, Rustichella

The translation of the most famous Italian pasta shape is something like `little strings.` With their rough surface, these spaghetti are particularly well-suited for absorbing light tomato sauces, aglio e olio peperoncino, and indeed any oil- and butter-based sauces, as well as finely chopped vegetables and herbs. In southern Italy, they often shave bottarga over them. Made from the finest, particularly protein-rich durum wheat semolina and the soft spring water of Abruzzi, which has made Rustichella`s pasta so famous.